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re: Where's the best place to get Risotto in New Olreans
Posted on 6/6/13 at 9:25 am to LSUAfro
Posted on 6/6/13 at 9:25 am to LSUAfro
quote:
I imagine it's simply using the leftover boil water as your stock. I'd assume it's also a lightly seasoned water as well.
No way would I ever use leftover boil water as a stock for making risotto. It would be exceedingly salty and unpleasant. The Times-Pic ran a recipe for Frank Brigtsen's crawfish boil soup--he makes a stock from smashed-up leftover boiled crawfish. LINK Seems like a more flavorful approach.
1
Posted on 6/6/13 at 10:41 am to hungryone
quote:I agree. But, the name would definitely lead you to believe that's it, but in more thought that just couldn't work easily. VERY clean crawfish and very moderate spice would be essential.
No way would I ever use leftover boil water as a stock for making risotto. It would be exceedingly salty and unpleasant
Maybe it's just corn, red potatoes, and crab boil? Or hell it could just be adding crab boil.
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